Unlike the traditional crepe, a galette is made from buckwheat flour and water, making it an excellent alternative for non-gluten eaters. This sweet version is a favourite of mine, made with a really quick jam and crunchy cinnamon nuts. Stir left over jam through yoghurt for breakfast.
60g walnuts, roughly chopped
½ tbsp coconut oil
1 tbsp maple syrup
½ tsp ground cinnamon
4 ripe plums, halved, stones removed
1-2 tbsp honey
juice of 1 lemon
2 tbsp black chia seeds
200g buckwheat flour
melted butter or coconut oil, for frying
whipped cream, to serve (optional)
1. Preheat the oven to 180 (fan). Toss the walnuts with the coconut oil and maple in a baking dish. Season with the cinnamon and a pinch of sea salt and bake in the oven for 20 minutes, stirring them after 10 minutes, and again five minutes later to check on them.
2. Meanwhile, to make the chia jam, chop each of the plums into eighths, removing the stones and place in a saucepan with any extra juices, then stir in the lemon juice and a tablespoon of the honey. Cover with a lid and cook over medium heat for 10 minutes or until soft and squishy. Taste for sweetness and add a little more honey if necessary.
3. Using a stick blender or a food processor, process the plums until a rough puree forms. Transfer to a bowl, then stir in the chia seeds and set aside. The chia seeds will plump up during while they stand.
4. To make the galettes, in a medium bowl mix the flour with the egg and add the water gradually until you achieve the consistency of double cream. Season with a pinch of salt and beat well with a whisk to a smooth batter.
5. Using a 18-20cm crepe pan, heat 1tsp coconut butter or sugar in the pan (per galette), swirl it around, and once the pan is hot add a small ladleful of the batter. Swirl it all around the pan and cook over a medium heat. After the crepe starts to brown (around two to three minutes), flip the pancake over and cook for a further 1-2 minutes on the other side. Place on a plate lined with baking paper, and repeat the process with remaining batter.
6. Serve the galettes with generous spoonfuls of the jam and scatter with the nuts. Add whipped cream, if you fancy.